Updated: Feb 11
We may not be able to travel, but our taste buds sure can with this MOROCCAN ROASTED CAULIFLOWER SALAD!
This salad is loaded with color, as well as fiber from the abundance of vegetables, heart healthy fats from roasted almonds and olives, and a tangy apple cider vinegar dressing.
Moroccan Roasted Cauliflower Salad Recipe
For the salad--
1 head of cauliflower, chopped
1 cup dried green lentils, cooked according to package
3 medium carrots, peeled and grated
2 cups of kale, chopped
1/2 cup roasted almonds, chopped
1/2 cup dried apricots, or raisins
1 tbsp olive oil
salt and pepper
Moroccan spice blend: 1 tsp cumin, 1 tsp turmeric, 1 tsp cinnamon
Optional: 1/4 cup kalamata olives, pitted and chopped
For the dressing--
1/4 cup olive oil
1/2 cup apple cider vinegar
2 tbsp dijon mustard
2 tsp maple syrup, or honey
2 garlic cloves, minced
1/4 tsp salt
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Mix the Moroccan spices in a small bowl. Toss the cauliflower into a large bowl with olive oil, spices, salt and pepper. Place cauliflower onto lined baking sheet and roast for 35 minutes.
While the cauliflower is roasting, mix the cooked lentils, grated carrots, chopped kale, almonds and apricots in a large serving bowl.
Next mix the dressing ingredients together in a small bowl or liquid measuring cup.
Add the roasted cauliflower to the salad bowl, mix all salad ingredients together and add dressing. Mix thoroughly and chill for 30 minutes prior to serving.